Saturday, 6 October 2012

HOW TO COOK ARTICHOKES

Related to the cardoon, globe artichokes (Cynara cardunculus var. scolymus) are
native to the Mediterranean, and have been cultivated in Sicily since the time of the ancient Greeks. They
derive their name from the Italian word ‘articiocco’, which comes from the Ligurian
word ‘cocali’ meaning pine cone.

Artichokes are perennial thistles, developing in their first
year and flowering in their subsequent years. The edible artichoke that we eat is
the unopened flower of the plant, which is picked and eaten before it matures.

Artichokes are considered a culinary delicacy
and have been highly prized in the past. And no wonder, when they have so many health benefits. Artichokes have more antioxidants in them than any other vegetable. They are rich in vitamin C, iron and potassium and have been found to reduce cholesterol. They can improve digestion and a medium artichoke contains more fibre than a cup of prunes. In addition, they have cancer fighting properties.

When using artichokes in your dishes ensure they are fresh. Select artichokes with deep green leaves which
are tightly held together. Artichokes
lose weight (and water) as they age so select buds that are firm and weighty. Although
artichokes store well, it is best to buy or harvest artichokes close to when
you wish to cook them.You can
store then in the fridge successfully for several days, or up to a week if in a
plastic bag.When
harvesting artichokes cut the 3-5 cm from the stem to leave a short stalk on the
bud.

Prepare the artichoke by removing any thorns that
may appear at the end of the outer petals. Whilst some shop bought varieties are almost completely
thornless, seed grown plants will often show a little genetic variation which
can result in a rows of inedible thorns. The petals themselves are bitter
tasting and inedible, but once cooked in boiling water these easily peel away
from the base of the flower head.. The heart of the
artichoke is the best part, and has a sweet, juicy and meaty flavour. Avoid the hairy choke of the plant and the
bitter tasting stem.

Artichokes
are used in many dishes but can be cooked simply by boiling until soft for
approximately 30 minutes until a skewer easily goes through them.